Goodfood Review: Spring Vegetable Mezze Platter

Goodfood is a weekly grocery delivery service. They offer a once-a-week subscription service where they deliver all the fresh ingredients you need to make delicious meals at home, in exactly the right proportions. They’ve designed the experience to teach you fun new recipes, discover new ingredients (some can be hard to find!), save prep time and also reduce unnecessary waste. By letting them shop for you, they can bring you fresher and higher-quality food than what’s sitting on supermarket shelves, and for better prices!

I’m back on track with my Goodfood deliveries and I have to say….I have really been enjoying them. There was a period of time when the veggie recipes just weren’t appealing to me but I have noticed a big change over the last little while and am happy to report that the Goodfood recipe selections have been pretty great.

Subscription Details

What You Get: Your Goodfood delivery comes with all the raw ingredients you need to cook delicious meals for the week, in exactly the right portions. Each recipe is designed to be a well-balanced, healthy meal that includes protein, veggies and carbs. In addition, each delivery comes with beautifully printed recipe cards and step-by-step instructions.

Box Options:

• Classic Basket – $12.33 per meal
• Vegetarian Basket – $11.33 per meal
• Family Basket – $10.88 per meal
• Smoothies & Oat Bowls – $5.99 per cup

Delivery Options: Goodfood delivers in Quebec, Ontario, Manitoba, Saskatchewan, Alberta, British Columbia and the Maritimes.

Here’s a closer look at one of the recipes we received in this week’s Goodfood delivery….

Spring Vegetable Mezze Platter

Celebrate freshness and plant-based goodness with this spread, mixing the comfort of roasted carrot halves—tossed with fragrant za’atar—and fluffy bulgur with massaged kale, tomatoes and verdant parsley. You’ll marinate little cubes of feta in olive oil and red wine vinegar to make for a flavour-packed topping, perfectly picked up with warm pita wedges.

Ingredients:

• 300g Carrots
• 1 Bunch of parsley
• 1 Tomato
• ½ Bunch of kale
• 78g Large-flaked bulgur
• 30ml Red wine vinegar
• 100g Feta
• 150ml Labneh
• 2 Pita
• 15g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)

Directions:

Roast the carrots: Preheat the oven to 450°F. Peel and halve the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ⅓ of the za’atar and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 20 to 25 minutes, until tender when pierced with a fork.

Cook the bulgur: While the carrots roast, in a medium pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside to cool.

Mise en place: While the bulgur cooks, small-dice the tomato. Strip the kale leaves off the stems; thinly slice into ribbons and place into a large bowl. To the bowl of kale, add a drizzle of olive oil; season with S&P to taste. Using your hands, massage the kale until softened. Finely chop the parsley leaves and stems. In a medium bowl, combine the feta, ⅓ of the parsley, ⅓ of the red wine vinegar and 1 tbsp olive oil (double for 4 portions); season with a pinch of the za’atar and S&P to taste.

Make the tabbouleh: To the bowl of massaged kale, add the cooled bulgur, tomato, remaining parsley, remaining vinegar and 2 tbsp olive oil (double for 4 portions); season with ½ the remaining za’atar and S&P to taste. Toss well.

Warm the pita: Add the pita directly on the oven rack and toast, 2 to 3 minutes, until soft and pliable. Transfer to a cutting board; drizzle with olive oil and season with the remaining za’atar. Cut into wedges and set aside.

Plate your dish: In a medium bowl, combine the labneh and a drizzle of olive oil; season with pepper. Divide the seasoned labneh between your plates and spread in a circular motion. Top with the za’atar roasted carrots, kale tabbouleh, feta and warm pita wedges. Bon appétit!

Spring Vegetable Mezze Platter – Final Thoughts

Funny enough…..I posted a very similar Goodfood recipe at the end of March and just realized it now. I usually pick my favorite recipe from my weekly delivery to post on the blog so it probably says a lot that I chose this one for a second time. The last recipe was slightly different as it featured multicoloured pearl couscous as the grain, halloumi as the cheese, and hummus as the topping. I like the way the salad was prepared better in this recipe and I like that it was served with crispy pitas. This is a recipe I would definitely make again. I love all the colors, the healthy ingredients, and the wonderful spices. Za’atar is one of my favorite spices to cook with. I will make an effort to feature something different next time, but at least you know how much I LOVE this recipe and if it happens to be featured on the Goodfood menu again it would definitely be worth ordering.

-AYOB Sarah